Sweet and sour crispy fish (how to do)

Overview

Friends who follow me may notice that I have made boiled fish heads and spicy boiled fish in the past few days, and introduced my own operation methods. Today I will introduce to you how to make sweet and sour crispy fish. I hope you like it. The boiled fish head, spicy boiled fish and today's sweet and sour crispy fish introduced earlier are made from one fish. Because the fish you buy in New York supermarkets are all big, and they are also killed and placed on the countertop for you to choose from. You can’t eat them all at once and store them in the freezer of the refrigerator! Fish can be frozen and stored for three months without any problem, but we won’t keep it that long because fish is really delicious😋 and healthy. You can make it in different ways. Next time I will make a pickled fish that everyone likes. I hope you like it😘 Sweet and sour crispy fish means sweet and sour fish sauce and the frying process must be mastered. I have told you the ingredients here, but you have the final say whether it tastes good or not, right? There shouldn't be much deviation from this standard. It's just that after you stir-fry the base ingredients and add the sauce, you need to taste the salty taste first. You only need to make small adjustments according to your own taste. In addition, the fish must be seasoned well, because the fish needs to be fried in oil and the outside will be coated with batter to prevent it from getting the smell. Because it is a method of operation, I write it in a rather verbose way. Friends who are experts in the field, please forgive me and I will humbly accept your valuable suggestions!

Tags

• hot dishes
• shandong cuisine
• children
• autumn recipes
• dinner
• balsamic vinegar
• carrot cubes
• catfish
• chicken sauce
• clear water
• cooking wine
• cornstarch
• egg
• flour
• garlic
• ginger granules
• light soy sauce
• msg
• pickled ginger
• pickled peppercorns
• pickled wild sansho pepper
• shredded green onions
• white sugar
• diced green onions
• salt
• shredded ginger
• white pepper

Ingredients

Steps

1. 1 Thaw fish

   

2. 2 Wash and dry the fish and lay it flat on the cutting board

   

3. 3 Starting from the neck of the fish, use a knife to cut the fish diagonally 2 to 3 fingers wide (depending on the size of the fish), and make another cut on the cut fillet (don’t make it too deep)

   

4. 4 According to the size of the fish, divide the fish meat into trapezoid shapes with intervals of 3-4cm

   

5. 5 Sprinkle with salt and white pepper and marinate for 15 minutes

   

6. 6 Now you can prepare the ingredients

   

7. 7 Put cornstarch and flour in a container in a ratio of about 2:1 and add an egg

   

8. 8 Add water and stir

   

9. 9 Stir into strips of batter

   

10. 10 Spread evenly on the fish fillets

    

11. 11 Heat the oil until it smokes and fry the fish

    

12. 12 Slowly put it into the oil pan and fry, pay attention to safety

    

13. 13 Put the whole piece in and fry until it is set and then fry repeatedly (you don’t put too much oil in it at home, so it’s a bit more troublesome. You have to turn the fish over and fry it)

    

14. 14 Fry until golden brown, take out and put in a vessel for later use

    

15. 15 Put an appropriate amount of oil in the pot and slowly stir-fry the ingredients over low heat, then add half a bowl of cooking wine and stir-fry until fragrant

    

16. 16 Add a little chicken juice to enhance the freshness and initially set the flavor, then put the sweet and sour sauce into the pot and cook until the juice is reduced

    

17. 17 Now you can pour it on the fish😄

    

18. 18 Sprinkle with shredded green onions

    

19. 19 Took a photo

    

20. 20 👀

    

21. 21 🙏🙏🙏😜